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Fresh Seven-Layer Dip

 
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So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.

Yield

6

servings

Prep

15

min

Cook

3

min

Ready

22

min

Trans-fat Free, High Fiber
 

Ingredients

15 ounces refried beans
1 tablespoon red hot pepper sauce
or more as needed
1 x olive oil
*
4 each onions
green, scallions, cut into 1 inch pieces
16 ounces green chili peppers, canned
or tomatillo salsa, 1 jar, or 18 ounces
4 tablespoons cilantro
freshly chopped
15 ounces black beans
1 can
1 ½ teaspoons cumin
ground, or as needed
16 ounces chipotle salsa
or 18 ounces, 1 jar
*
2 cups sour cream
1 each limes
zested and juiced
2 each avocados
ripe
3 cloves garlic
minced, or to taste
1 each lemon
juiced
1 each jalapeño pepper
seeded and minced
*
1 x salt
to taste
*
2 each italian plum (roma) tomatoes
diced
1 x olives
chopped, pimiento stuffed jumbo spanish
*
1 x tortilla chips
2 different colors
*

Directions

Heat refried beans in a small nonstick pan over medium heat and season with hot sauce to taste.

Place the beans to a small and deep casserole dish.

Scrape pan with rubber spatula and return the pan to heat.

Drizzle a little olive oil to the pan and turn up heat to high.

Until the oil is very hot, stir in the scallions and cook them, about 3 minutes.

Pour in the green salsa and heat through.

Stir in cilantro, remove the pan from heat, and place on top of the beans to make the second layer.

Return the same pan to the stove, turn down the heat to medium and stir in black beans, heat through and season with cumin, place on top of the green salsa to make the third layer.

Top the black beans with a layer of chipotle salsa, now we have the fourth layer.

Stir together sour cream the lime zest and juice in a small bowl until smooth and well blended, and spread evenly on top of the chipotle salsa to make the fifth layer.

Mix together 2 peeled and sliced ripe avocados, garlic, lemon juice, jalapeno and salt to make a chunky guacamole, you may need to use a fork to mash the acocados a little bit.

Transfer the guacamole over salsa, now the sixth layer.

Sprinkle the final layer of diced tomatoes and sliced olives on top of guacamole.

Serve with tortilla chips.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 481g (17.0 oz)
Amount per Serving
Calories 47252% of calories from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 755mg 31%
Total Carbohydrate 16g 16%
Dietary Fiber 17g 67%
Sugars g
Protein 29g
Vitamin A 21% Vitamin C 81%
Calcium 20% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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